Loading...
Thumbnail Image

Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

Browse

Search Results

Now showing 1 - 9 of 61
  • ThesisItemOpen Access
    EVALUATING SELECTED SPICES FOR EXTENDING SHELF LIFE OF CULTURED BUTTERMILK
    (DEPARTMENT OF DAIRY CHEMISTRY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Chaudhari Nishitkumar Abherajbhai; Dr. Smitha Balakrishnan
    The dairy industry is improving its processing techniques to prolong the shelf life of milk and provide consumer with attracting sensorial characteristics of fluid milk and dairy products. The shelf life of fermented products like dahi and buttermilk can be extended by subjecting them to thermization process at the cost of live bacteria. As consumer has shown a concern for the reduction of chemical preservatives in food, the interest for natural compounds with antimicrobial properties has been investigated. In addition to the use of spices and herbs to improve the flavour of food, they are also used to provide antimicrobial and antioxidant properties.
  • ThesisItemOpen Access
    EVALUATION OF EFFECT OF SELECTED SPICES ON CHOLESTEROL LEVEL IN GHEE
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Lunagariya Rayan Lunagariya; Dr. B. M. Mehta
    Ghee is commonly used in south Asian cuisine. It is prepared from cow or buffalo milk or combination thereof. Ghee contains 0.25-0.40 per cent cholesterol. Owing to the reported adverse effects of dietary cholesterol, various methods have been proposed for reducing cholesterol from foods. These include blending with vegetable oils, extraction with organic solvent and supercritical carbon dioxide, adsorption with activated charcoal and saponin, vacuum and molecular distillation and degradation of cholesterol by cholesterol oxidase. Many of these methods have one or more limitations.However, these processes are costly and they may have side effects because of chemical used for removal of cholesterol from foods. Since the usage of synthetic drug, statins, leads to various side effects, the plants flavonoids and phenolic content with antiartherosclerotic activity gained much attention. So there is need to develop natural way to reduce cholesterol content by using spices in the product itself. Keeping this idea as a central goal, the study was planned with distribution of the work into 4 different phases: (1) assessment of compatibility of spices in ghee (2) evaluation of the spices for their cholesterol lowering ability in ghee (3) optimization of the spices for application in ghee and (4) analysis of ghee for quality parameters and sensory evaluation.
  • ThesisItemOpen Access
    EVALUATION OF EFFECT OF SELECTED HERBS ON CHOLESTEROL LEVEL IN GHEE
    (DEPARTMENT OF DAIRY CHEMISTRY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Shingala Krupaben Manasukhbhai; Dr. B. M. Mehta
    Ghee is a heat clarified milk fat and supplies various nutrients. It contains, cholesterol, one of the major unsaponifiable matters. Cholesterol ensures stability of cell membranes, necessary for production of different steroid hormones and vitamin D. However, high cholesterol level causes atherosclerosis, strokes, heart attacks, and peripheral vascular diseases. It is advisable to maintain cholesterol level in body. There are many methods for reducing cholesterol content in foods and that include blending in vegetable oils, extraction using organic solvents, cholesterol degradation by cholesterol oxidases and removal via supercritical carbon dioxide extraction as well as using β-cyclodextrins. However, these processes are costly and they may have side effects because of chemical used for removal of cholesterol. Since the usage of the synthetic drug, statins, leads to various side effects, the plants flavonoids with antiartherosclerotic activity gained much attention. So there is need to develop natural way to reduce cholesterol by using herbs in ghee. Keeping the said idea as a central goal, the study was planned with distribution of the work into 4 different phases: (1) assessment of compatibility of herbs in ghee (2) evaluation of the herbs for their cholesterol lowering ability in ghee (3) optimization of the herbs for application and (4) analysis of ghee for quality parameters and sensory.
  • ThesisItemOpen Access
    DEVELOPMENT OF METHODS FOR QUANTIFICATION OF SELECTED ADULTERANTS IN MILK
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Desai Bhoomikaben Sharadbhai; Dr. Amit Kumar Jain
    Adulteration of milk is a serious problem to be tackled by the dairy industry. For detection of adulterants in milk various qualitative tests are reported as rapid methods. However, rapid methods for quantification of the adulterants are not available. Simple quantitative methods which can be used for large number of samples are need of the hour. Therefore, the present study was undertaken to cater to this need. Among various substances reported as adulterants in milk, the most commonly encountered adulterants were selected to develop methods for their quantification. The selected adulterants were urea, sucrose, glucose, maltodextrin, starch, nitrate, sulphate and gelatin.
  • ThesisItemOpen Access
    DEVELOPMENT OF METHODS FOR QUANTIFICATION OF SELECTED PRESERVATIVES IN MILK
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Modi Zeel Satyendra; Dr. S C Parmar
    Milk, being a highly perishable commodity, addition of some preservatives is a common practice, though it is not legally permitted. Such an adulteration of milk illegal, unethical and hazardous to be health of the consumer. For detection of these preservatives in milk, various qualitative tests are reported as rapid methods. However, rapid methods for quantification of preservatives are not available. Simple quantitative methods, which can be used for large number of samples are need of the hour. Therefore, present study was undertaken to cater to this need.
  • ThesisItemOpen Access
    CHARACTERIZATION OF MILK LIPIDS OF KANKREJ COW
    (DEPARTMENT OF DAIRY CHEMISTRY SMC COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Miss Bharwade Minal Narayan; Smitha Balakrishnan
    Milk fat plays an important role in the structure, stability, flavour and mouthfeel of dairy products and a host of other foods in which milk or milk component are added as functional ingredients. The fatty acid composition, which greatly influences the physico-chemical, functional and nutritive properties, is subjected to variation due to species, breed, stage of lactation and feed. Information is sparse on the physicochemical characteristics of milk lipids of Kankrej cow, an important dual-purpose breed of the Gujarat. Therefore in the present work an attempt has been made to characterize the milk lipids of this breed.
  • ThesisItemOpen Access
    DETECTION OF OXIDATIVE RANCIDITY IN GHEE AT AN EARLY STAGE
    (SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Mr. Vaghela Keyursinh Dipsinh; Dr. Bhavbhuti M. Mehta
    Ghee is almost anhydrous milk fat, occupies prominent place in India. It has very excellent nutritive, medicinal and therapeutic properties. Oxidative rancidity is the major pathway by which ghee undergoes deterioration. Deterioration of ghee which affects not only the economic value of product but also spoils its appetizing flavor, making it unpalatable and produce toxic compounds.
  • ThesisItemOpen Access
    Effect of heating, cooling and storage of milk on performance of selected qualitative tests for detection of common adulterants in milk
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Arpita Agnihotri; Dr. K. D. Aparnathi
    Adulteration of milk is a crucial bottleneck that greatly hinders the development of dairy industry in India and is damaging the potential of export of Indian dairy products in the international market. The vital explanation behind the wide spread adulteration of milk is its physical and chemical nature, because of which it can hide away numerous things when added to it. Along these lines, milk can be adulterated in various ways that influence the quality and safety of dairy items produced out of it.
  • ThesisItemOpen Access
    Optimization of selected qualitative tests for detection of common adulterants in milk
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) CHAUHAN MAHIPALSINH PRAVINKUMAR; Dr. K. D. Aparnathi
    Adulteration of milk is a serious problem faced by purchasers, processors, sellers and consumers of milk and milk products. Qualitative tests are most commonly used to detect adulteration in milk. Though the qualitative tests are based on chemical reactions, reliable and viable for detection of adulteration in milk, they do suffer from limitations. Some of the serious limitations of the qualitative tests include problem in judgement due to poor differentiations between pure and adulterated samples of milk, high limit of detection due to low sensitivity, risk of health hazards due to use of corrosive/toxic/poisonous substances, environmental pollution due to use of chemicals in large amount and/or difficulty in getting some of the chemicals due to prohibition on their sale in open market. It appears from the survey of literature that no attention has been paid so far on systematic work to overcome the limitations and to improve the performance of the qualitative tests. Therefore, the present study was contemplated to improve the performance of qualitative tests by suitable modifications.